2017 MN IFT Silent Auction Recap 
The 2017 MNIFT silent auction raised $4,938 through item sales. An anonymous donor offered to match 10% of the proceeds, up to $1000. That match of $500 leads to a total $5438 raised for scholarships!
The results:
  • 89 people registered for the meeting, and approximately 78 attended.  Nearly 25% of registered attendees were students – a very high level!
  • The value of items donated totaled $7,450
  • Overall, we averaged 75% of the stated value of all items within the auction
  • 16 items in the auction achieved a top bid that was 95% or higher of value (that’s almost 20%, since we had 81 items total), and 40 items brought in at least 80% of declared value
  • First time benefactors donating items to the auction this year included:
    • Aveda Research & Development
    • Bellisio Foods
    • Briess Malt & Ingredients Company
    • Buffalo Wild Wings
    • H&W Ingredients
    • Inbound Brewing
    • Insight Brewing
    • Lakes & Legends Brewing
    • LTD Brewing
  • As always, we thank donors that have made personal or corporate donations for the past several years!
The committee did a fantastic job this year – we GREATLY appreciate everyone’s efforts in making this successful.
              -Lisa Pannell & Ron Heddleson
               Co-Chairs, MNIFT Silent Auction
April 2017
Food Science Trivia:

Trivia 1:
As the temperature of water increases, what happens to the pH?

Trivia 2:
If a reducing agent was added to a wheat dough, what would happen to the gluten complex and why?
Anonymous Benefactor (matching 10% of proceeds)
Aveda Research and Development
Bellisio Foods
Brenda Knapp Polzin
Briess Malt & Ingredients Company
Buffalo Wild Wings
Cargill (GFR)
Cargill Global Food Technology
Cargill Kitchen Solutions
Chanhassen Dinner Theatres
Dairy Queen
Deli Express
Edlong Dairy Technologies
First Choice Ingredients
Friesland Campina
Fulton Brewery
General Mills
Gold Coast Ingredients
Gold 'n Plump (GNP Poultry)
Guthrie Theater
H&W Ingredients
Inbound Brewing
Insight Brewing
Jennie-O Turkey Store
Kirstin Beager
Lakes and Legends Brewing
Lisa Pannell
LTD Brewing
Milk Specialties
Rtech Laboratories
Land O Lakes
Surly Brewing
Tonya Schoenfuss
U of MN Dairy Shop/Tonya Schoenfuss
Upcoming Events: 

Student Recognition Night

Monday, April 10, 2017
Minnesota IFT Section Student Scholarships and Awards
with Phi Tau Sigma ΦTΣ Induction
University of Minnesota
Continuing Education and Conference Center
Topic: “Farm to Fork: Feeding a Growing Population”

Regardless of statistical source, the scientific community agrees that the global population continues to increase and place demands on a food system that will not support it at its current capacity.  Advances in agriculture and food processing technology are critical in meeting the demands of the evolving planet.  In this unique time in human history, professionals in the food industry are positioned to have major impacts on how we shape the future of food.  Additionally, unique to this challenge is the evolving demands and behaviors on the consumer. 

Presented by Dr. Ryan Cox
Bio: Dr. Ryan is an Associate Professor and Extension Meat Specialist for the University of Minnesota.  With faculty appointments in the Department of Animal Science, as well as the Department of Food Science and Nutrition, his appointment is 60% extension and 40% research. Additionally, Ryan serves as the Unit Head for the Andrew Boss Laboratory of Meat Science.  Ryan received his B.S. and M.S. degrees in Animal Science from Auburn University, and his Ph.D. in Animal and Food Sciences from the University of Kentucky. 
Schedule:  Monday, April 10, 2017
4:00 - 5:00 PM Executive Committee Meeting
5:00 - 6:00 PM Social Hour
6:00 PM Buffet Opens
6:45 PM Welcome Address from the Section Chair
7:00 PM 2017 Scholarships Announcements & Phi Tau Sigma* Induction Ceremony
7:15 PM Speaker
8:00 PM Announcements and Closing Remarks
*The Honor Society for Food Science and Technology
University of Minnesota
Continuing Education and Conference Center
1890 Buford Avenue
St. Paul, Minnesota 55108


Driving directions and map to the Continuing Education and Conference Center

From I-694 take 35W south to the Cleveland Avenue exit (Note: exit to the left). Follow Cleveland Avenue to Larpenteur Avenue. Go east (left) on Larpenteur to Gortner, turn south (right) on Gortner, and go to Buford Avenue. Turn east (left) on Buford Avenue to the parking area.
From I-35W take the Highway 36 exit and turn south on Cleveland Avenue to Larpenteur Avenue. Go east (left) on Larpenteur to Gortner, turn south (right) on Gortner, and go to Buford Avenue. Turn east (left) on Buford Avenue to the parking area.
From downtown St. Paul: Go west on I-94 to Snelling Ave. Go north on Snelling Ave. to Larpenteur Avenue. Go west (left) on Larpenteur to Gortner, turn south (left) on Gortner, and go to Buford Avenue. Turn east (left) on Buford Avenue to the parking area.
From downtown Minneapolis: Go east on I-94 to MN-280, exit number 236. (Note: exit to the left.) Merge onto MN-280 north. Exit at Larpenteur Ave. Take Larpenteur east (right) to Gortner (third traffic light). Turn south (right) on Gortner and go to Buford Avenue. Turn east (left) on Buford Avenue to the parking area.

Members and Nonmembers - $35.00
Retiree’s/ Displaced Members - $15.00
Students – FREE
Reservations must be made by Wednesday, April 5, 2017 at 5:00 PM
Register on line at . On-line credit card payment is preferred or you can pay the night of the event if needed. Reservations are due by Friday, April 5 at 5:00 PM. If you have special dietary needs such as allergies, gluten free, etc., have additional questions or need to cancel please call Lori at 952-887-3602 or email  Please note if you miss the deadline, we may be able to accommodate you. If you cancel after the deadline you are still responsible for payment but please let us know you will not be attending.
NOTE: Everyone needs to register.  
Dinner Menu
Caesar Salad
Pasta Marinara W/ Meat and Vegetarian Sauce
Garlic Toast
Italian Vegetables 
Ciabatta Bread
Desserts and Beverages
There will be gluten free bread and pasta available, as well.

Congratulations Scholarship Winners!
We will be celebrating students during the April MN IFT meeting and giving a special recognition to the following students who earned scholarships from MN IFT.

Undergraduate Students
  • Jenny Hayek - UMN
  • Annie Bajwa - NDSU
  • Lillie Kruss - UW Stout
Graduate (MS) Students
  • Alexandra Kuechel - UMN
  • Lauren Wisdorf - UMN
  • Devendra Paudel - SDSU
  • Claire Boyle - UMN
Gradyate (PhD) Students
  • Poonam Singha - SDSU
  • Chelsey Hinenkamp - UMN
  • Geoff Dubrow - UMN
  • Divek Nair - UMN
  • Justin Carlson - UMN
UMN Endowment Scholarship
  • Alexandra Kuechel
Caldwell Award
  • Gabriela Swamy - SDSU

Travel Scholarships
  • Alexandra Kuechel - UMN
  • Chelsey Hinenkamp - UMN
  • Divek Nair - UMN
  • Lauren Wisdorf - UMN
  • Claire Boyle - UMN
  • Jenny Hayek - UMN
  • Amy Mathiowetz - UMN
  • Alexandra Cummins - UMN
MN IFT is pleased to announce the results of the 2017-18 Leadership Election. Congratulations to:
  • Chair Elect: Rachel Prososki, QualiTech Corp.
  • Admin & Doc Chair - Gary Reineccius, University of Minnesota
  • Section Representatives:
    • Dana Dronen, General Mills, Inc.
    • Baraem (Pam) Ismail, University of Minnesota
    • Trevor Sannes, International Dairy Queen
Heldman receives Macy Award
John Larkin, Chair of the Macy Award, Dennis Heldman, Macy Award winner, Mary Schmidl, Chair of the Minnesota Section of IFT

The Minnesota Section of IFT presented Dr. Dennis Heldman with the 2017 Harold Macy Food and Science Technology Award, which recognizes outstanding food technology transfer or cooperation between scientists. Dr. Heldman had the opportunity to present “Sustainability of the Food Supply Chain” to the section members and received an honorarium. The award, which was established in 1981, honors Harold Macy, Dean Emeritus of the University of Minnesota and a founding member of IFT.

Dr. Dennis R. Heldman is the Dale Seiberling Endowed Chair in Dairy Food Engineering at The Ohio State University.  His research program works very closely with industry in the areas of food wastes, process design, cleaning operations, frozen foods, and waste streams to improve the efficiencies of processes for transforming raw food materials and ingredients into high quality and safe consumer food products.  Of particular interest to those in attendance was the types of waste within the farm-to-fork food supply chain and places of its higher concentrations.

Minnesota Section IFT Golf Outing 
2017 Suppliers' Expo 

When: October, 26 2017 from 1-5pm

Location: Minneapolis Convention Center

More information about attendee and exhibitor registration will be available Spring 2017
Food Science Trivia Answers:

Trivia 1: The pH decreases

Trivia 2: The gluten complex would break down or weaken due to the reduction of the disulfide bonds by the reducing agent

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Minnesota Section of the IFT · Dr. Reineccius/Food Science & Nutrition Department · 1334 Eckles Ave. · St. Paul, MN 55108 · USA

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